Bacon and Egg Breakfast Tacos

5 Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe
Bacon and Egg Breakfast Tacos recipe

Scrambled eggs, crisp bacon, gooey cheese and roasted potatoes are stuffed into hot crisp taco shells for a fun variation on a breakfast burrito.

These breakfast tacos were a huge hit with my whole family. This fun meal was inspired by the Breakfast Nachos that my kids love so much.

Last time they requested breakfast nachos, I didn’t have any tortilla chips in the house. However, a box of taco shells caught my eye and one thing led to another.

All three of the boys voted this breakfast two thumbs up and asked me how soon I could make these again.

Bacon and Egg Breakfast Tacos recipe

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Bacon and Egg Breakfast Tacos

Pin Print Review
Servings: 4 -5 servings

Ingredients 

  • 8 taco shells
  • 1 tablespoon butter
  • 8 eggs lightly whisked
  • 3/4 cup shredded cheese
  • 8 strips cooked bacon cut in half
  • 2 cups roasted breakfast roasted breakfast potatoes
  • kosher salt to taste
  • freshly cracked black pepper to taste
  • Optional: sliced jalapeños chopped green chile, hot sauce, salsa

Instructions

  • Preheat the oven to 325 degrees. Spread the taco shells across a baking sheet and warm for 5-6 minutes until crisp. While the taco shells are in the oven, melt the butter in a skillet over medium heat. Pour in the eggs and gently scramble them. Let them cook without messing with them too much. Season with salt and pepper. When the eggs are barely solid, remove from the heat. You want to avoid overcooking them, because they will finish cooking in the pan while you assemble the tacos.
  • Remove the taco shells from the oven. Divide the scrambled eggs between the warm shells. Add the potatoes, strips of bacon and a sprinkling of cheese. Serve immediately or place the tray of finished tacos in the oven for a couple more minutes to melt the cheese. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

ONE YEAR AGO TODAY: Mexican Pork Chili Verde
TWO YEARS AGO TODAY: Spicy Pork with Asian Greens

Filed under: , , ,

Tagged with: ,

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

5 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.